Pork butts rubbed down with black pepper, kosher salt, paprika, granulated garlic and onion. On by the 10 am, cook until 200-205 degrees IT, and hopefully pulling by 7 or 8 tonight. Got the smoker rolling about 275. Don't serve until tomorrow night. Going to pull, add a finishing sauce and refrigerate in foiled pans tonight. Then sticking back in oven at 225 for a couple hours tomorrow. Any tips or anything I may be doing wrong? Any help is greatly appreciated.
